Objective Type Question on Food Safety-3

Q.No. 1. Asafoetida is adulterated with
(A) Resin or gum
(B) Fat and oil
(C) Water
(D) All of these

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(A) Resin or gum

Q.No. 2. Sugar is adulterated with
(A) Chalk powder
(B) Fat and oil
(C) Sand
(D) All of these

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(A) Chalk powder

Objective Type Question on Food Safety-2

Q.No. 1. ISO stands for
(A) Indian Standards Organization
(B) International Organization for Standardization
(C) Indian Organization for Standardization
(D) International Standard Offices

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(B) International Organization for Standardization

Q.No. 2. ISO 9000:2005 Quality management systems deals with
(A) Fundamentals and vocabulary
(B) Customer satisfaction
(C) Guidelines for performance improvements
(D) Requirements

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(A) Fundamentals and vocabulary

Objective Type Question on Food Safety-I

Q.No. 1. FSSAI stands for:
(A) Food Safety and Standards Authority of India
(B) Food Safety Satisfy All India
(C) Food Safely Storage Authority of India
(D) Food Storage Standards Authority of India

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(A) Food Safety and Standards Authority of India

Q.No. 2. Food Safety and Standards Act, 2006 - passed by Indian Parliament and notified on:
(A) 24th July, 2006
(B) 24th June, 2006
(C) 24th August, 2006
(D) 24th November, 2006

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Objective type questions on Food Science (General-6)

Q.No. 1. Fruits used for eradication of ‘scurvy’ disease is:
(A) Guava
(B) Aonla
(C) Mango
(D) Citrus

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(B) Aonla

Q.No. 2. Grapes are rich in
(A) Citric acid
(B) Ascorbic acid
(C) Tartaric acid
(D) Mallic acid

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(C) Tartaric acid

Objective type questions on Food Science (General-5)

Q.No.1. The most important quality attributes which responsible for colour of the potato chips is
(A) Starch
(B) Proteins
(C) Reducing sugars
(D) Vitamin C

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(C) Reducing sugars

Q.No.2. Average energy value of carbohydrates in food is
(A) 3 kcal/g
(B) 4 kcal/g
(C) 5 kcal/g
(D) 6 kcal/g

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(B) 4 kcal/g

Objective type questions on Food Science: Vitamins Part-I

Q.No.1. The vitamin- A is known as
(A) Retinol
(B) Thiamine
(C) Riboflavin
(D) Ascorbic acid

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(A) Retinol

Q.No.2. Precursor of vitamin-A is
(A) Methionine
(B) β- carotene
(C) Tryptophan
(D) Ergosterol

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(B) β- carotene

Objective type questions on Dairy Science (General-2)

Q.No.1. The MSNF means
(A) Milk Solid Not Fat
(B) Milk Solid Natural Fat
(C) Milk Solid Non Fat
(D) Milk Standardized Natural Fat

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(A) Milk Solid Not Fat

Q.No.2. Cow milk contains …..% MF and ……% MSNF
(A) 5.0-6.0, 9.0
(B) 3.5-4.0, 8.5
(C) 3.0-3.5, 9.0
(D) 4.5, 8.5

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(B) 3.5-4.0, 8.5

Objective type questions on Cereal Technology (General-1)

Q.No.1. Which of the following has highest protein content ?
(A) Oat
(B) Ragi
(C) Wheat
(D) Bajra

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(A) Oat

Q.No.2. Which of the following has highest fat content?
(A) Rice
(B) Bajra
(C) Maize
(D) Oat

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(D) Oat

Objective type questions on Dairy Science (General-1)

Q.No.1. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.
(A) 3%
(B) 6%
(C) 9%
(D) 12%

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(C) 9%

Q.No.2. Milk not properly cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
(A) Malty
(B) Foreign
(C) Feed
(D) Rancid

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(A) Malty

Objective type questions on Meat Science (General-2)

Q.No.1. Anaerobic souring in meat is a result of
(A) Acton of its own enzyme
(B) Anaerobic production of lactic acid or fatty acid by the action of bacteria
(C) Proteolysis without putrefaction
(D) All of these

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(D) All of these
Proteolysis without putrefaction is also known as “stinking sour fermentation” in meat

Q.No.2. Greening of sausage is caused by
(A) Lactobacillus and Leuconostoc
(B) Pseudomonas and Achromobactor
(C) Micrococcus
(D) Streptococcus

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(A) Lactobacillus and Leuconostoc

Objective type questions on Meat Science (General-1)

Q.No.1. Out of these, which bacteria is found in fresh/refrigerated meat
(A) Lactobacillus
(B) Serratia
(C) Staphylococcus
(D) Moraxella

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(D) Moraxella

Q.No.2. Out of these, which bacteria is found in processed/cured meat
(A) Moraxella
(B) Pseudomonas
(C) Alcaligenes
(D) Lactobacillus

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(D) Lactobacillus

Objective type questions on Food Science (General-4)

Q.No.1. Which of the bacteria can grow in alkaline pH?
(A) Lactobacilli
(B) Vibrio cholera
(C) Salmonella
(D) Staphylococcus

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(B) Vibrio cholera

Q.No.2. The percentage fat constituent of double toned milk is
(A) 0.5
(B) 1.5
(C) 3.0
(D) 4.5

Show Answer

(B) 1.5

Objective type questions on Egg Science (General-1)

Q.No.1. Egg shell is
(A) Porous
(B) Non-porous
(C) None of above
(D) All of the above

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(A) Porous

Q.No.2. With ageing/storage air cell inside egg shell becomes
(A) Small
(B) Large
(C) Air cell is not present in egg
(D) None of the above

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(B) Large

Objective type questions on Food Science (General-3)

Q.No.1. The optimum temperature of growth of thermophilic bacteria is
(A) 35°C
(B) 45°C
(C) 55°C
(D) 75°C

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(B) 45°C

Q.No.2.Drying rate is influenced by
(A) Surface area
(B) Air velocity
(C) RH
(D) All of these

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(D) All of these

Objective type questions on Food Science (General-2)

Q.No. 1. “Clinching” a term related to
(A) Freezing
(B) Canning
(C) Fermentation
(D) Drying

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(B) Canning

Q.No.2. Hypobaric storage is mostly used for
(A) Fruits
(B) Vegetables
(C) Nuts
(D) Cut Flowers

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(D) Cut Flowers

Objective type questions on Food Science (General-1)

Q. No.1. Vitamin C and vitamin E, BHA and BHT, and sulfites are all
(A) Flavour enhancer
(B) Antimicrobial agent
(C) Incidental food agent
(D) Antioxidants

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(D) Antioxidants

Q. No.2. Father of modern Refrigeration is
(A) Gane (1934)
(B) James Harrison (1851)
(C) Wade, N.L. (1984)
(D) Wang (1986)

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(B) James Harrison (1851)

Objective type questions on Food Science (General)

Q.No. 1. Which of the following is a reducing sugar
(A) Starch
(B) Lactose
(C) Fructose
(D) Sucrose

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(C) Fructose

Q.No. 2. Addition of Hops in beer is done to
(A) Enhance fermentation
(B) Settle the yeast
(C) Impart the bitter taste
(D) Speedy maturation

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(C) Impart the bitter taste